Cannellini Bean Soup
Cannellini Bean Soup, Crispbreads with Roast Onion, Garlic and Cheddar Pur茅e, Parma Ham
Cannellini bean soup
1 onion, chopped
2 sticks celery chopped
50g butter
1 tablespoon chopped fresh rosemary
1 potato peeled and chopped
1.5 litres chicken or vegetable stock made with 2 cubes
1 tin cannellini beans,drained
Cook the onion and celery in the butter over a gentle heat for 10 minutes.
Add the stock, potato and rosemary and simmer until the potatoes are soft. Add the beans and simmer for 5 minutes. Blend to a smooth soup and check seasoning.
Crispbreads
125g plain flour
75ml lukewarm water
1 teaspoon dried yeast
1 tablespoon olive oil
Sea salt to sprinkle
Mix the flour, yeast and water to a dough and knead for 5 minutes.
Place in a bowl and cover with cling. Leave at room temperature for an hour.
Set oven to 200oc.
Roll the dough out as thin as you can in a lightly floured surface.
Cut into rectangles and place on lightly oiled baking trays.
Brush the top with oil and scatter over the sea salt.
Bake for 10 minutes or until golden brown.
Roast onion, garlic and cheddar purée
2 onions, peeled and halved
2 cloves garlic, peeled
4 tablespoons olive oil
1 tablespoon balsamic vinegar
75g finely grated mature cheddar
Set oven to 200oc
Place the onion and garlic on a sheet of tinfoil.
Drizzle over the oil and season with salt. Gather up the foil into a parcel and cook until the onions are soft.
Cook the onions in a hot pan until golden.
Place in a jug and add the garlic, cooking juices, vinegar and cheese.
Blend to a smooth purée.
To Assemble -
Spread onion mixture on to the crispbreads, top with Parma ham, some parsley and a drizzle of oil.
Serve on the side of the soup.
